Tuesday, March 31, 2009

Wine Tasting

This past weekend B and I had some friends over for wine tasting. Each couple brought over an appetizer and a "High" and "Low" end bottle of wine. "High" and "Low" was up to the couple as well as red or white. We kept all the bottles in the brown paper bags that they came in from the wine store and I made these tags to tie around each one.

As the night went on each person was to initial their top 3 (in black ink) and bottom 3 (in red ink) on the back of each tag. At the end of the evening we revealed each wine. There were no losers in the end BUT there was one that everyone enjoyed and was a "Low" end bottle of wine.

Here was what was sampled:
  1. Gabbiano 2006 Pinot Grigio - Italy
  2. 14 Hands 2006 Merlot, Washington
  3. Jacob's Creek 2007 Chardonnay - Australia
  4. Argyle 2007 Pinot Noir - Oregon
  5. Montecastro 2005 Ribera del Duero - Spain
  6. Patton Valley 2006 Pinot Noir - Oregon
  7. Heitz Wine Cellars 2006 Chardonnay - California
  8. Columbia 1990 Cabernet Sauvignon - Washington
  9. Arrocal 2006 Ribera del Duero - Spain

The overall fa
vorite turned out to be a "Low" end wine, #9 Arrocal 2006 compared to it's counterpart #5 Montecastro 2005. So I guess you never know!

As for the appetizers, everyone brought a great dish. Here was our menu:
  • From the D's - Cheese and Fruit Tray - the jalapeno cheddar was de-lish as was the "blue" cheese - I'll need to find the exact name of it and let you all know.
  • From the L's - Grilled Veggies - YUMMY!
  • From the other L's - Skewers with prosciutto, basil, and pepper pas with glazed balsamic - To DIE for! I'll have to get the recipe and share with you all
  • From the A's (us) - Beef Tenderloin on French Bread with Whipped Horseradish
Here is the recipe for the Beef Tenderloin:
2 to 3 lb center cut beef tenderloin - I always go to Snider Brothers Meats in Holladay (6245 South Highland Drive)
2 TB dijon mustard
2 TB horseradish

Mix the mustard and horseradish together and spread over entire beef tenderloin. Sprinkle the breadcrumbs over the mustard and horseradish mixture. Wrap in plastic wrap and refrigerate up to 24 hours (I usually wrap and refrigerate for at least 2 hours). Bake at 400 degrees for 30-40 minutes. I like mine medium rare so I test it with an instant read thermometer around 20 minutes. You don't want to over cook because you will want to take it out and have it rest for 15-20 minutes. While it's resting it will cook more.

After it's been cooled, cut into thin slices and place on top of slices of baguette. Place a dollop of whipped horseradish.

Here is the recipe:
1 cup heaving cream
1/4 cup horseradish

Whip cream until peaks form. Gently mix in horseradish. Place a dollop on top of beef tenderloin.

One last thing! We turned off all of our lights at 8:30 - 9:30 to support Earth Hour. We enjoyed our hour to candlelight (sorry I didn't take any pictures, but see my post yesterday for images around the world). It was a great evening with fabulous friends. I can't wait for the next one!

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